Creamy Vegan Zucchini Soup

Creamy Vegan Zucchini Soup


  • 1 medium yellow onion chopped
  • 4 medium zucchini chopped
  • 2 cups vegetable broth
  • 1 teaspoon fresh thyme minced
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon lemon zest
  • 1  cup(s) unsweetened plain almond milk
  • 1/2 teaspoon black pepper add more to taste
  • 1 pinch salt add more to taste


  1. Sauté the onion in a sauce pan, with a few tablespoons of water. Heat for about 6 minutes until the onion is translucent. Add water as you need to keep the onion from sticking to the bottom of the pan.
  2. Add the vegetable broth, zucchini, thyme, nutmeg and lemon zest.
  3. Cook for 15 minutes, or until the zucchini is tender.
  4. Puree the soup in a blender and return back to the pan.
  5. Add the almond milk and season with salt and pepper.

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